Nigella christmas

Christmas pudding isn’t for everyone and, even though I have faith in my pudding’s ability to convert, there’s no point nagging or, indeed, fighting against real, die-hard antipathies. Besides, I have never met a child who likes Christmas pudding, and it seems unfair not to give a treat to everyone. The joy of this is that you can mix it all up in a processor while the Christmas pudding’s in mid-steam (I dash into the kitchen in the middle of lunch to do just that, with ingredients measured…

This is the fruity blonde sister to that brunette temptress, my chocolate fruit cake from Nigella Christmas. It delivers, as promised, a cake of apricot-pear-and-ginger goldenness and goodness, so squidgy and fresh-tasting, which comes perhaps not only from the amount of fruit in it, but also the lack of flour: this is a gluten-free treat for the greedy; fruit cake with the emphasis firmly on the first word. The lack of flour makes for an exquisitely damp cake, but it does mean that unless…

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Move over, Cronut. Nigella Lawson may have just created the hottest new hybrid food.

I can�t disentangle the smell of gingerbread from the smell of Christmas, I can think of no better welcome as people come through the door of the kitchen than the waft of it baking

A classic recipe for a fruity and slightly boozy Christmas cake

These cookies will look nearly raw in the center when you pull them out of the oven, but they will continue to set as they cool. The key to the soft and chewy texture of these cookies is, simply, underbaking them. If you like a crispier spice cookie, bake them 2 minutes longer. The cookies, stored airtight at room temperature, will keep up to 5 days. The dough can be refrigerated up to 3 days. You can also roll the dough into balls and toss in sugar, then arrange them in tight rows on a…

I think this really says it all. I have written so many recipes for trifle, I scarcely dare reiterate my love for it, but this, perhaps the most traditional of my offerings.

This is a sleight of hand, or a trick of equipment rather than an act of brilliance. True, the cake does look incredibly complicated and seasonally impressive as it comes to the table, but that is all down to the shape of the tin. It’s an expense to get a tin that can’t be used all year round, but it really is a beautifully Christmassy creation, and a doddle to make. For the “spruced up” of the cake refers to the Pine Forest bundt tin I bake it in; at other times of the year, I call this…